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Description

This standard reference covers the sources, manufacture, specifications, chemistry, physical properties, and current and potential uses of gums. It provides an outline of gums and their uses as well as an understanding of why gums behave in different ways, giving the reader an ability to select the best gum for a particular purpose. Chapters have been constructed to provide balanced information and chapter authors have been selected because of outstanding competence in their specialized areas. Industrial Gums is a useful reference for students and industrial researchers and engineers in chemical, industrial, and applied engineering, biochemistry, food technology, materials chemistry, pharmaceuticals, and biopolymers.

Readership

Chemical engineers and students of industrial and applied engineering, biochemistry, food technology, materials chemistry, and biopolymers.

Details

About the Editor

James BeMiller

James BeMiller is Professor Emeritus of Food Science at Purdue University, as well as being the Director of the Whistler Center for Carbohydrate Research. He has had a long and distinguished academic career having published over 150 academic papers, with a strong focus on starch and carbohydrate chemistry research. At various times he has sat on the board of the American Chemical Society, the American Association of Cereal Chemists, Institute of Food Technologists, American Institute of Chemists, and the International Union of Biochemistry.

Affiliations and Expertise

Purdue University, West Lafayette, IN, USA

Roy Whistler

Affiliations and Expertise

Purdue University, West Lafayette, IN, USA

Reviews

@qu:"A useful text for practicing scientists in academia or industry, qualified non-experts who require an introduction to the subject and those students who wish to gain a detailed coverage of the chemistry and industrial applications of starch."
@source:--CARBOHYDRATE POLYMERS 7

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